Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated - this month’s winner is Polly Coupland.

A member who regularly contributes to our site via the app Chef+, Polly will recieve a signed copy of Tom Sellers' new book, a goodie bag from our app sponsors, Essential Cuisine, and The Staff Canteen mug.

Polly Coupland and Hana Gilbert

from Pickled Plates

Current place of work, position and a brief overview of where you have worked before.

I currently co- run a small supperclub and events business called Pickled Plates with Hana Gilbert . I was trained as a hospitality chef in the HSBC tower and have since worked at BAO soho and had a residency at Sager & Wilde wine bar.

>>> See Polly's profile and follow her here

What is your cooking style and what can people expect from the food on your menu?

We cook British seasonal food. Sourcing ethically and local is important to us. We like to give customers something they've probably not had before, but could probably still make at home. For example we had a rhubarb ketchup on a pork belly dish last year which went down a treat!

What do you like about The Staff Canteen app and website?

The Staff canteen is always great for inspiration, and I like the amount of information put up everyday - there's always something new to read!

What is your favourite dish to cook?

Malted marshmallow, fresh raspberries, raspberry gel, black pepper fudge, roast white chocolate, baby mint. — Malted marshmallow, fresh raspberries,

raspberry gel, black pepper fudge,

roast white chocolate, baby mint.

It's always hard to pick one dish, but I do love fish. From filleting, to crisping up the skin in a pan and finishing with foaming butter. Served with fresh sea vegetables and a fish bone butter sauce.

Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat

Battered sausage and curry sauce from the chip shop.

What are your plans for the future?

To continue growing the business. With each event comes a new briefs and limitations. With the ever changing seasons we never get bored and are constantly tweeting and re-inventing recipes.

Do you want to be the next member of the month? Download the app now for free and start sharing your images and interacting with other members to be in with a chance of winning!

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>>> For Android: Click here to redirect to Google Play

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

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